|Arugula salad with roasted butternut squash, toasted walnuts, cranberry and a warm cider vinaigrette|
|Sourdough stuffing with sausage, granny smith apples, cranberries and herbs|
|Orange cranberry sauce with toasted walnuts, Grand Marnier and golden raisins|
|Garlic mashed potatoes in the way back and gravy in the middle|
- Remove neck and gizzards and wash turkey thoroughly. Brine for 24 hours in a solution of 6 quarts of water, 3/4 cup of salt, 1/3 cup of sugar, 6 bay leaves, bunches of rosemary, thyme, sage, 1 head of garlic cut horizontally, 1 onion, a few slices of ginger
- Night before roasting the turkey, combine two sticks of room temperature butter (must be really soft to be easily spreadable), with 1/4-1/3 cup of chopped rosemary, sage and thyme leaves, salt and pepper. Remove turkey from brine, dry the turkey, and push 1/2-2/3 of the butter mixture under the skin, a bit in the cavity and the remainder on top of the skin. Salt and pepper the turkey generously. Truss the turkey according to Tyler Florence. Let sit in the refrigerator overnight uncovered
- Thanksgiving Day: Pre-heat oven to 450 degrees. On the bottom of a roasting rack, place 1 chopped onion, smashed head of garlic, carrots, celery, and a few sprigs of thyme and rosemary, cover with turkey stock, 1 cup of white wine, 1 cup of apple cider vinegar. Stuff the turkey cavity with quartered lemons and oranges. Melt 1 stick of butter in a pot on a stove. Let cool a little, and soak cheescloth to put on top of the bird (folded in quarters, to fully cover the turkey lengthwise, and widthwise to cover the tips of the wings and drumsticks). Cook at 450 degrees for 30 minutes, then lower the heat to 350 degrees, setting the timer for half hour increments. Baste the turkey every half hour. Remove the cheesecloth when there is about an hour to go. If anything gets too brown, particularly the wings and tip of the drumsticks, cover with foil. Turkey is done when the thermometer in the thickest part of the thigh reads 160 degrees. For our 11.25 lb turkey, it took about 3.5 hours total. Tent and let rest for at least 20 minutes before carving. I saved the pan juices and made more gravy for leftovers the next day by refrigerating it, spooning off all the fat except for a TB or two which I whisked with 3 TB of flour over low heat for 5 minutes to make roux, then added the pan juices and 4 cups of chicken stock and boiling for 5 minutes, seasoning to taste. You can never have too much gravy!
- A really good recipe that had a very pronounced turkey flavor since you were basically making turkey stock. Good to make the day before.
- Put 1 lb of frozen cranberries in a large saute pan over medium heat. Zest and juice 1 orange and add 1 cinnamon stick, sprinkle of nutmeg and 1/4 cup of sugar (to taste, my frozen cranberries were already sweetened). Let the dish simmer for 10 minutes, then add 1/4 cup of Grand Marnier, handful of dried cranberries, golden raisins and toasted walnuts and cook for another 5-10 minutes stirring constantly. Let cool to room temperature. Can be made the day before. Makes for really good "jam" for leftover turkey sandwiches.
Garlic Mashed Potatoes
- Peel and dice 5 russet potatoes and mince 5 cloves of garlic. Place in stock pot, cover with 3 cups of chicken stock (I had leftovers), 4 cups of water, 1 bay leaf, 1/4 of the garlic and 1 tsp of salt.
- Bring to a boil and reduce to a simmer for ~20 minutes, until the potatoes are really fork tender, drain and put back in the pot
- Heat up 1 cup of half and half, 2 TB of butter and the remainder of the garlic
Mashthe potatoes in a pot with my new potato masher, and gradually stir in the sauce mixture, a little at a time. I didn't use all of the mixture. Add a couple spoons of room temperature light cream cheese, salt, white pepper, and freshly ground black pepper to taste
- Only changes: I used more arugula, a lot less olive oil, and only about 1/2 of the dressing. Also, I had to roast the squash for longer since it was cooking in the same oven as the turkey at 350 degrees
|2006 Copain Kiser En Bas Pinot Noir and 2006 Kosta Browne Koplen Vineyard Pinot Noir|
|K's delicious pumpkin pie (served with vanilla frozen yogurt)|
|Sun starting to set over Santa |
|Empty Montana Avenue at dusk|